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Blueberry Almond Coffee Cake

Blueberry Almond Coffee Cake

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Makes 12 servings Kilojoules 920.48 Prep Time 15 minutes Total Time 1 hour, 5 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 350°F. Grease an 8” square baking pan.
  2. In a bowl, combine flour, baking powder, and salt.
  3. In another bowl using an electric mixer, beat softened butter on medium speed until creamy. Slowly add Splenda Sweetener, vanilla extract, and almond extract; beat on medium speed until light and fluffy.
  4. Add whole eggs one at a time, beating until blended after each addition.
  5. Add about ½ of flour mixture, mixing just until smooth. Mix in milk until smooth. Mix in remaining flour mixture. Batter will be slightly stiff (do not overmix).
  6. Fold in blueberries.
  7. Spread batter into prepared pan.
  8. To make the topping: Whip egg white with a fork or whisk until foamy. Stir in Splenda Sweetener until well blended. Stir in almonds to coat with egg white mixture. Spoon topping evenly over batter.
  9. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pan on a wire rack 10 minutes. Cut into squares and serve warm.

Nutrition Info Per Serving

Serving Size: 1 (2 ¼ x 2 ¼-inch) slice

Energy 220
Protein 5g
Total Fat 12g
- of which saturates 5g
Cholesterol 50mg
Carbohydrate 23g
- of which sugars 3g
Dietary Fibre 2g
Sodium 250mg